Products

Pounded Veal Top Round Cutlet

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Description
Hand sliced exclusively from the top round muscle. Pre-pounded for increased tenderness. Vacuum-sealed and frozen to ensure freshness. Ideal for saute applications. Two cutlets per package.

Technical Label Name
Veal Top Round Cutlets Pounded

Item #

10133

Pieces Per Case

54

Piece Size (oz)

3.000000

Case Weight (lb)

10.13

Data Generated

9/15/2019

Data Valid As Of

11/24/2016

Brand

VINCELLO(TM)

Packaging Type

BULK-CRYO

Master Case GTIN

00075614100453

Master Case Gross Weight

10.871

Master Case Length

10.25

Master Case Width

17

Master Case Height

4.625

Master Case Cube

0.4664

Cases/Layer

10

Cases/Pallet

70

Layers/Pallet

7

Frozen Shelf Life (days)

455Starting from date of production when kept at 0°F or below.

Refrigerated Shelf Life (days)

0

CN Credit

Equivalent Grain

0.00

Nutrition Facts:

Serving Size: 3.00 OZ (84 g)Servings Per Container: 54

Calories / Calories from Fat:

80 / 10

% Daily Value **

Total Fat 1.5 g

2%

Saturated Fat 1 g

5%

Trans Fat 0 g

Cholesterol 65 mg

22%

Sodium 55 mg

2%

Total Carbohydrate 0 g

0%

Dietary Fiber 0 g

0%

Sugars 0 g

Protein 17 g

Vitamin A

0%

Vitamin C

0%

Calcium

0%

Iron

4%

** Percent Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Preparation Method

To Thaw: Place unbreaded cutlet in the refrigerator overnight. If time does not allow, place the cutlet in the sink under cold, running water (do not remove the cutlet from vacuum-sealed bag); this method should defrost the cutlet within a few minutes. Do not attempt to thaw in microwave or in warm water. Do not let cutlets sit at room temperature to defrost.

Deep Fryer: Season cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour then dip in lightly beaten eggs and bread crumbs. Cook cutlet in deep fryer at 350 degrees f for 2 minutes or until golden brown (time will vary with size of fryer and the number of cutlets in the basket). Internal temperature should reach 165 degrees f.

Stovetop: Season cutlet with salt and pepper or your favorite spice mix. Coat both sides of cutlet in flour (optional). In a saute pan, heat a 50/50 mix of oil and butter over medium-high heat. Saute cutlets for approximately 1 minute per side (timewill vary with temperature). Internal temperature should reach 165 degrees f.

Ingredient Statement

INGREDIENTS: Veal

Nutritional Data

Name

UoM

Per Serving

Per 100g

Calcium

mg

4.2

5

Calories

kcal

80.4

95.7

Calories from Fat

kcal

12

14.4

Cholesterol

mg

67.2

80

Dietary Fiber

g

0

0

Iron

mg

0.6

0.7

Protein

g

17

20.3

Saturated Fat

g

0.7

0.9

Serving Size

g

84

100

Sodium

mg

53.7

64

Sugars

g

0

0

Total Carbohydrate

g

0

0

Total Fat

g

1.3

1.6

Trans Fat

g

0

0

Vitamin A

IU

0

0

Vitamin C

mg

0

0

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